About the time Metropol opened its doors in 2001, now executive chef Mohammed "Mo" Mouktafi was making his way to Lexington after spending 12 years in New York City-his entry point into the United States from his home of Morocco.
Trained in hotel management, Mo found himself working his way up in the restaurant industry in the Big Apple. First as a busboy, then washing dishes and finally to the kitchen staff. "I thought, 'I like this.' And now it's 20 years later and I'm still doing it."
Though Mohammed was trained in what he calls the basics of cooking (which are French, of course), he says of preparing food for his customers: "Cooking is open, the universe is unlimited. Do what you like, check with your customers. If they like it, OK. Trust yourself."
When Mohammed began working as executive chef for Metropol eight months ago, much of the menu changed-and it has continued to change with the seasons, the latest menu appearing around Keeneland's race meet. One of the favorites, a warm goat cheese aperitif, from a selection of appetizers at Metropol can now be made at home.